El encanto de la comida coreana: 100 recetas tradicionales (Paperback)

Chapter I
AN OVERVIEW OF KOREAN FOOD

1. The Culture of Korean Food12
2. The Ingredients of Korean Food15
3. The Kinds of Korean Food21
4. Table Settings for Korean Food24
5. Regional Korean Food28
6. Korean Food Table Manners31
Chapter II
THE BASIC OF COOKING KOREAN FOOD

1. Measuring
2. Adjusting Heat
3. Cutting
4. Preparing Basic Ingredients
5. Cooking Basic Broth
6. Preparing Basic Seasoning
7. Preparing Garnishes

-Notes
-Introduction of Nutrients
-Ingredients Weight Table
-Seasoning for Standard Cooking
-Specification of Cooking Utensils

Chapter III
STANDARD RECIPES FOR 100 KOREAN FOOD

1. Main Dishes
Bap (Cooked Rice)
Juk (Porridge)
Guksu (Noodles)
Mandu (Dumpling)
Tteokguk (Sliced Rice Cake Pasta Soup)

2. Side Dishes
Guk (Soup)
Jjigae (Stew)
Jeongol (Hot Pot)
Jjim (Steamed Pot)
Seon (Stuffed and Steamed Vegetables)
Sukchae (Parboiled Begetables)
Saengchae (Fresh Salad)
Jorim (Braised Dish)
Bokkeum (Stir-fried Dish)
Gui (Grilled Dish)
Jeon (Pan-fried Dish)
Jeok (Brochette)
Hoe (Raw Fish Fillets or Raw Meat)
Pyeonyuk (Pressed Meat)
Mareunchan (Dry Side Dish)
Janggwa (Seasoned and Braised Seafoods)
Jangajji (Pickled Vegetables)
Jeotggal (Salt-fermented Seafoods)
Kimchi (Kimchi)

3. Dessert
Tteok (Rice Cake)
Hangwa (Korean Cookies)
Eumcheongryu (Beverage)